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Diabetic Recipes NO BAKE DIABETIC FRUIT CAKE and DIABETIC RAISIN CAKE and DIABETIC SPONGE CAKE

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 Diabetic Recipes NO BAKE DIABETIC FRUIT CAKE and DIABETIC RAISIN CAKE and DIABETIC SPONGE CAKE Powered By Docstoc
					NO BAKE DIABETIC FRUIT CAKE

1 lb. graham crackers, crushed (reserve 3 double crackers)
1/2 lb. margarine
1 lb. marshmallows

Melt above and add cracker crumbs. 3/4 c. grated raisins 1 tsp.
coconut flavoring 1/2 c. dried apricots 1/2 c. raw cranberries 3/4 c.
dates, cut up Add to first mixture and mix well. Pat mixture in
6"x13"x2" pan lined with plastic wrap. Chill.

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DIABETIC RAISIN CAKE

2 c. water
2 c. raisins

Cook until water evaporates. Add: 2 eggs 2 tbsp. sweetener 3/4 c.
cooking oil 1 tsp. soda 2 c. flour 1 1/2 tsp. cinnamon 1 tsp. vanilla
Mix well. Pour into 8"x8" greased pan, bake at 350 degrees for 2
minutes. Makes 20 servings. 1 fruit, 2 fat, 185 calories.

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DIABETIC SPONGE CAKE

7 eggs
1/2 c. fruit juice, orange
3 tbsp. Sweet 'n Low or any sugar substitute
2 tbsp. lemon juice
3/4 tsp. cream of tartar
1 1/2 c. sifted cake flour
1/4 tsp. salt

Separate eggs. Beat egg whites with salt until foamy. Add cream of
tartar and continue beating until stiff. In another bowl, combine rest
of ingredients and mix well. Fold in beaten egg whites. Bake in
greased and floured bundt pan at 350 degrees for 40 minutes or
longer; test with toothpick. Serve with no sugar jelly (all fruit) and
Cool Whip.

				
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posted:1/31/2013
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